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Creamy Pumpkin Soup Recipe

4.7 from 135 reviews

This creamy pumpkin soup is a comforting and flavorful dish perfect for chilly days. Made with pumpkin puree, aromatic onion and garlic, and rich cream, it’s easy to prepare and delivers a smooth, velvety texture that’s delightful as a starter or light meal.

Ingredients

Scale

Soup Base

  • 2 cups pumpkin puree
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them until they become soft and translucent, about 5 minutes.
  2. Add Pumpkin and Broth: Stir in the pumpkin puree and pour in the broth. Mix well to combine all the ingredients.
  3. Simmer: Bring the mixture to a gentle simmer. Reduce heat to low and allow it to cook for 15-20 minutes, letting the flavors meld together.
  4. Blend Until Smooth: Using an immersion blender, blend the soup directly in the pot until it becomes smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until silky.
  5. Add Cream and Season: Stir in the heavy cream and season the soup with salt and freshly ground black pepper to taste. Heat through for another 2-3 minutes without boiling.
  6. Serve: Ladle the soup into bowls and garnish if desired with a drizzle of cream or fresh herbs. Serve hot and enjoy!

Notes

  • For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
  • If fresh pumpkin is available, roast and puree it for a richer flavor.
  • The soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
  • Adjust thickness by adding more broth if needed.

Keywords: pumpkin soup, creamy pumpkin soup, fall soup recipe, easy pumpkin soup, vegetarian soup